COMMERCIAL DESCRIPTIONOla Dubh (or ‘Black Oil’) is a collaboration between Harviestoun Brewery and Highland Park, Distiller of the Year*. It is based on Harviestoun’s award-winning Old Engine Oil. With more than a stylistic nod to the classic Imperial Porters (and Stouts) of the nineteenth century, this deliciously rich, dark, 8% a.b.v. beer is the first ale to be aged in malt whisky casks from a named distillery and, with traceable casks and numbered bottles, the rest with genuine provenance.
Ola Dubh will initially be available in three different expressions; the initial release will be of small batches aged in casks formerly used to mature Highland Park 12 Year Old, Highland Park 16 Year
Old and Highland Park 30 Year Old. Further variants are planned for the future. Ola Dubh is, in the words of beer afficionado Owen D.L. Barstow: “The most interesting new British beer I have tried in years.”

UPDATED: AUG 24, 2013 pours black as soot with very short off-brown head and minimal retention, slight carbonation. aroma is promising with heavy molasses and smoke masking ever so present hops. You can fully taste the delicious whiskey in every sip, mixed in with toffee and molasses. Heavy, lingering sweet aftertaste.

An old ale aged in whiskey casks, you say? Color me intrigued. And color the beer itself a nearly impenetrably black, though a lift up to the lights does reveal the faintest streaks of brilliant crimson. A pretty aggressive pour begets a one-finger head with a nice, cocoa powder colored head. Sadly, however, the crown is quickly gone, leaving just a ring in its wake. Ah, scotch. Scotchy scotch scotch. The aroma is a celebration of the spirit, balanced with notes of dark chocolate as well as some sweeter fruity esters: currants, plums. A slight alcohol burn is also there, but it’s muted and blended nicely. I’d say the scotch is even more subdued in the flavor than in the nose, but this isn’t necessarily a bad thing. In fact, in interacts very well with the a heavy dark fruit sweetness. Amazing coffee notes from the malt hit at the finish and linger in the back of the throat for a while after the swallow. The mouthfeel seems to be the only downside to this beer. You would expect a brew whose name translates to "black oil" to be a little more viscous. The liquid feels creamy, sure, but a little more body would be appreciated. However, I could (and intend to) sip this for the next hour.

Pours a viscous black liquid with a small gray-ish brown head that leaves a small lacing. It looks like serious stuff. Surely the aroma is up to par with an intense roasty and malty character. Burnt sugars, licorice, prunes, soy sauce, toasted rye bread and wood notes in a clear succesion of layers. Complex and outstanding stuff, I haven’t tried something like this in a while. Taste is overwhelming too with sweet and roasty dimensions switching back and forth. Each sip shows some molasses, licorice, roasted caramel, brown sugar and prunes. Fantastic stuff. Chewy texture, viscous and velvety. Not as boozy as expected, the 8% ABV seems quite ideal for this brew. Low carbonation as it is unnecessary to carbonate such a complex brew more than this. A marvel and the best Old Ale I’ve tried so far.

Feb 2012 330ml bottle 20242. Pours a dark caramel and looks nearly black in the glass. Half finger, khaki head fades to a ring. Aroma has sweeter notes of caramel, bread, wood, dark fruits, raisins, toffee, a hint of roast and dark chocolate, and a touch of spirit. As it warms up the barrel notes really come out. Taste is balanced.After warming up there is a lot of dark chocolate and coffee to start, then into dark fruits, caramel, and toffee in the middle, then back to some roasted malts, wood barrel notes, a touch of spirit, and a whiff of campfire smoke at the end. Really nice. Medium-full body with a low carbonation. Very slightly syrupy in the mouth with a dry finish. Overall a really nice beer. Dark caramel, toffee, and dark fruits with a touch of roast and woody barrel notes. Not sure if ageing it helped but I wish I had more.

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